Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.

To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

Footnotes

This is an easy and delicious twist on strawberry shortcake in elegant form. The orange peel, which we used, gives a subtle burst of summery "creamsicle" alongside the berries, but could be omitted. Also, for the sake of simplicity we layered everything in a trifle bowl. Parfaits are nicer if you have them. This would be lovely garnished with a bit of reserved whipped cream and a mint sprig or sprinkle of orange zest!

Fantastic! A delicious, pretty, and simple way to impress guests. I will be keeping this recipe and passing it along. I made the Coconut Macaroons III recipe instead of buying...amazing macaroons. They are way tastier and easier than going to the store!

This was a hit but two of my kids didn't like the coconut so next time I'm going to add either ginger snaps, oreo cookie or even chocolate chips. White chocolate and/or chopped nuts would work great, too.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.